Dining Guide: Where to get your tasty treats (May 20 to 21)

SALTED & HUNG’S SEVEN-COURSE DINNER

Inspired by their favourite local supper joints in Orchard Towers, Chinatown and Geylang, Chefs Drew Nocente and Bjorn Shen, who is also chef-owner of Artichoke and Bird Bird, present ‘BJ & Drew’s Sleazy Supper”. The seven-course dinner at the contemporary Australian Restaurant (S$88++ per person) is on Sunday, May 21, from 6pm onwards. The first course is the Bird Wing with lemongrass, garlic and green Nam Jim followed by BBQ Skewers and the Chao Da Rice dish – the highlight of the menu. This is a sinful delectable charred rice ball dish that will appeal especially to crab lovers. The dish includes crab fat, yuzu crab, white pepper crab broth, lala and lard. Giving guests a ‘Happy Ending’ dessert is Bjorn’s Neh Neh Pop, which is a Vanilla Bean Popsicle with milk chocolate and bourbon butterscotch. Call +65 358 3130 or email info [at] saltedandhung.com.sg or head online at http://ch0.pe/dineatsaltedandhung to book. Located at 12 Purvis Street.

PS. CAFÉ’S WEEKEND BREAKFAST OFFERINGS

PS. Café at Harding Road is expanding its offering with a breakfast menu available from 8am to 11.30am. PS. Café’s current brunch favourites will now also be offered on its weekend breakfast menu and will include signitures such as its fluffy pancakes with homemade banana jam, blueberries, passionfruit curd and fresh cream, as well as PS. Kale Florentine with poached eggs, sautéed kale, home-made hollandaise on focaccia and sprinkled with parmesan. A healthier option for a post-workout boost is the Superseed Granola with coconut yoghurt parfait, blackberry compote and honey. The breakfast menu also includes other options like Egg & Bacon Bunwich, Chorizo Chili Hash & Poached Egg, PS. Big Breakfast and more. Located at 28B Harding Road.

HANDCRAFTED RICE DUMPLINGS AT HAI TIEN LO

To commemorate the Dragon Boat Festival, Hai Tien Lo’s Executive Chef Lai Tong Ping creatively crafted a collection of rice dumplings available from now till May 30, 2017. The Traditional Cantonese Jumbo Rice Dumpling (S$30.80 per piece) is Hai Tien Lo’s popular signature, containing premium flavours and textures of dried oysters, dried scallops, Japanese mushroom, succulent pork belly, salted egg yolk and premium glutinous rice. It serves four to six people. The Classic Pork Dumpling with Preserved Vegetables (S$16.80 per piece) was also specially created for this year’s Dragon Boat Festival for a hint of nostalgia. The mildly salty preserved vegetables and tender five-spice pork belly rice dumpling serves up to three people. A cheaper and healthier alternative is the Fragrant Glutinous Rice Dumpling with Multi-Grain Rice (S$8.80 per piece), perfect for vegetarians and served better when steamed to provide a mildly sweet texture. It features a traditional sticky rice cake flavoured with brown sugar and encased within a mix of nutritious multi-grain rice. The premium Rice Dumplings Gift Set (S$68.80 per set) consists of the three dumplings placed above and a bottle of Hai Tien Lo’s Signature Homemade XO Chilli Sauce. Open from 11.30am to 2.30pm and 6.30pm to 10.30pm. Located at Hai Tien Lo (Level 3), 7 Raffles Boulevard.

CASSIA RESTAURANT AT CAPELLA’S LIMITED OFFER NEW KOREAN CUISINE

Available for two nights only at Cassia, Capella Singapore’s Cantonese Fine Dining restaurant will have two exclusive five-course dinners hosted by Chef Jungsik Yim on May 19 and 20. This is his first culinary visit to Singapore and Chef Jungsik, whose two Michelin-starred restaurant is Korea’s top restaurant according to the Asia’s 50 Best Restaurants list for four consecutive years. He will be presenting his “New Korean Cuisine”, a five-course dinner (S$190++ per person), including dishes from fresh selections like Sea Urchin, Oyster, Donchimi (Korean White Kimchi), Sujeonggwa as pre-dessert and hot corn for dessert. With wine pairing, the dinner is S$325++ per person. Call 65915045 or email cassia.singapore [at] capellahotels.com for reservations. Located at 1 The Knolls, Sentosa Island.

STELLAR AT 1-ALTITUDE SERVES BEEF FROM ITS OWN CATTLE

Stellar at 1-Altitude offers diners beef from its own wagyu cattle sourced from Tiana Park, the Riverina region of New South Wales. The restaurant now exclusively serves Tajima Wagyu beef from its cattle and can enjoy the opportunity of tasting over 20 unique cuts of the Wagyu beef served up Australian style by Executive Chef Christopher Millar. The a la carte three-course menu (S$110 per person) consists of Spicy Tajima Wagyu Tartare with Japanese rice snow or tasting specialty of Tajima Wagyu Cuts (MS 7-8) with Jasper grilled tri-tip balanced with heirloom carrot puree and Shimeiji mushrooms; sou vide tender oyster blade grilled to perfection. Diners can opt for the six-course Constellations menu (S$130++ per person) with marbled Tajima Wagyu oyster blade blushed in beetroot and truffle shades, or the Antipodes Menu (S$190++ per person) which puts a seasonal selection of specialty cuts with a reflection of Chef Miller’s Australian heritage. Available from Monday to Friday, 6.30pm to 10pm; Saturday 6pm to 10pm; Sunday 6pm to 9pm. Located at Level 62, 1 Raffles Place.

BLUE JASMINE’S THAI FLAVOURS AT PARK HOTEL FARRER PARK

Opened on May 15, Blue Jasmine is a Halal-Thai restaurant located at the heart of Farrer Park. Blue Jasmine takes its cue from Bangkok’s bustling street food culture and adds a modern twist to their dishes. Some dishes on offer include Larb Salmon (S$18), which uses Salmon instead of the usual meat or mushroom for larb, Salmon Tartare, tomato concasse, red shallots, lemon grass, spicy tamarind dressing and crispy rice crackers; Mango & Blue Jasmine Sticky Rice (S$14) infused with Blue Pea flowers for a distinct blue colour not commonly seen in this well-loved dessert, served with mung beans and coconut custard. Contact 6824 8851 or hello [at] bluejasmine.com.sg for enquiries. Located at Level 5, Park Hotel Farrer Park, 10 Farrer Park Station Road.